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Start a holiday tradition of compassion by serving a delicious, plant-based menu. Here are a few simple tips for updating your Thanksgiving favorites! Your Ultimate Meat-Free Thanksgiving Guide So many of the wholesome, hearty comfort foods we enjoy during the holidays are naturally vegetarian. This year, build on that wonderful foundation by planning a meal that contributes to a better world for all living beings. Assembly 1. In a medium saucepan, heat oil over medium-high heat and sauté onion until soft. 2. Add nutritional yeast and flour and stir for about 1 minute. Add water, soy sauce, thyme, and garlic powder. 3. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender and purée until smooth. 4. Adjust seasonings, and add salt and pepper to taste. Ingredients 2 tablespoons canola oil 1 large onion, roughly chopped 1/4 cup nutritional yeast flakes 1/2 cup flour 2 cups water 3 tablespoons soy sauce 1 teaspoon dried thyme 1 teaspoon garlic powder Sea salt and freshly ground black pepper Entrée Tired of turkey? Try: Tofurky ® Feast Native Foods Wellington gardein™ Savory Stuffed Turk’y Field Roast Hazelnut Cranberry Roast en Croute Or, for a twist on the traditional, serve a new recipe such as apple- stuffed acorn squash or vegan pot pie for your main dish. Mashed Potatoes This year, whip your mashed potatoes with a nondairy spread like Earth Balance and a dairy-free milk alternative like soy, almond, rice, or coconut (just be sure to go for the plain, unsweetened varieties). They will be just as fluffy and buttery as you remember. Gravy There are so many easy, meat-free gravy recipes to try, such as traditional brown, savory mushroom, or caramelized onion. One of our favorites is Chef Chloe Coscarelli’s “Golden Gravy” (recipe below). Or, try a ready-to-eat product like Tofurky Savory Gravy. Stuffing It’s easy to veganize your family recipe with simple substitutions such as nondairy butter and broth made from Better Than Bouillon No Chicken Base instead of turkey stock. No need to stuff a turkey — just bake your stuffing in a casserole dish. Cranberry Sauce Great news! Most homemade and many store-bought cranberry sauces are already totally vegan. Just give the ingredients a quick scan to make sure they don’t contain any unappetizing animal by-products like gelatin. Pumpkin Pie No Thanksgiving meal is complete without pie! You can find dec- adent, crowd-pleasing recipes in cookbooks like Vegan Pie in the Sky and Pies and Tarts with Heart. Centerpiece Adopt a Turkey certificates make the perfect centerpiece for every vegan Thanksgiving table. When you par- ticipate in Farm Sanctuary’s Adopt a Turkey Project, you’ll receive an adoption certificate and a beautiful color photo of your adopted turkey. The photo and certificate will serve as a great reminder for you and your guests of why your holiday table is meat-free. GOLDEN GRAVY Courtesy of Chef Chloe Coscarelli Adoption Certificate Name: Turpentine Lives at: New York Shelter History: rescued from becoming Thanksgiving dinner after winning the heart of a caring neighbor Personality: charismatic and friendly Favorite Foods: kiwi and melon Adopted by: Adoption Date: “Do you believe in love at first sight, or do I need to strut by again?” – Turpentine Plant-Based Thanksgiving Hacks

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Page 1: Your Ultimate Thanksgiving Guide · your Thanksgiving favorites! Your Ultimate Meat-Free Thanksgiving Guide So many of the wholesome, hearty comfort foods we enjoy during the holidays

Start a holiday tradition of compassion by serving a delicious, plant-based menu. Here are a few simple tips for updating your Thanksgiving favorites!

Your Ultimate Meat-Free Thanksgiving Guide

So many of the wholesome, hearty comfort foods we enjoy during the holidays are

naturally vegetarian. This year, build on that wonderful foundation by planning a meal

that contributes to a better world for all living beings.

Assembly1. In a medium saucepan, heat oil over medium-high heat and sauté onion

until soft. 2. Add nutritional yeast and flour and stir for about 1 minute. Add water, soy

sauce, thyme, and garlic powder. 3. Continue to cook, whisking continuously, until mixture is very thick.

Transfer gravy to a blender and purée until smooth. 4. Adjust seasonings, and add salt and pepper to taste.

Ingredients 2 tablespoons canola oil1 large onion, roughly chopped1/4 cup nutritional yeast flakes1/2 cup flour2 cups water3 tablespoons soy sauce1 teaspoon dried thyme1 teaspoon garlic powderSea salt and freshly ground black pepper

EntréeTired of turkey? Try:

• Tofurky® Feast• Native Foods Wellington• gardein™ Savory Stuffed Turk’y• Field Roast Hazelnut Cranberry Roast en Croute

Or, for a twist on the traditional, serve a new recipe such as apple-stuffed acorn squash or vegan pot pie for your main dish.

Mashed PotatoesThis year, whip your mashed potatoes with a nondairy spread like Earth Balance and a dairy-free milk alternative like soy, almond, rice, or coconut (just be sure to go for the plain, unsweetened varieties). They will be just as fluffy and buttery as you remember.

GravyThere are so many easy, meat-free gravy recipes to try, such as traditional brown, savory mushroom, or caramelized onion. One of our favorites is Chef Chloe Coscarelli’s “Golden Gravy” (recipe below). Or, try a ready-to-eat product like Tofurky Savory Gravy.

Stuffing It’s easy to veganize your family recipe with simple substitutions such as nondairy butter and broth made from Better Than Bouillon No Chicken Base instead of turkey stock. No need to stuff a turkey — just bake your stuffing in a casserole dish.

Cranberry SauceGreat news! Most homemade and many store-bought cranberry sauces are already totally vegan. Just give the ingredients a quick scan to make sure they don’t contain any unappetizing animal by-products like gelatin.

Pumpkin PieNo Thanksgiving meal is complete without pie! You can find dec-adent, crowd-pleasing recipes in cookbooks like Vegan Pie in the Sky and Pies and Tarts with Heart.

CenterpieceAdopt a Turkey certificates make the perfect centerpiece for every vegan Thanksgiving table. When you par-ticipate in Farm Sanctuary’s Adopt a Turkey Project, you’ll receive an adoption certificate and a beautiful color photo of your adopted turkey. The photo and certificate will serve as a great reminder for you and your guests of why your holiday table is meat-free.

GO

LDEN

GR

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Adoption Certificate

Name: Turpentine

Lives at: New York Shelter

History: rescued from becoming Thanksgiving dinner after winning the heart of a caring neighbor

Personality: charismatic and friendly

Favorite Foods: kiwi and melon

Adopted by:

Adoption Date:

“Do you believe in love at first sight, or do I need to strut by again?”

– Turpentine

Plant-Based Thanksgiving Hacks

Page 2: Your Ultimate Thanksgiving Guide · your Thanksgiving favorites! Your Ultimate Meat-Free Thanksgiving Guide So many of the wholesome, hearty comfort foods we enjoy during the holidays

2014 Thanksgiving MenuFrom Native Foods Café

Native Foods Wellington

Potato Fennel Gratin

Almond Pear Stuffing

Caramel Apple Cheesecake

Looking for the perfect Thanksgiving menu to share with your friends and family this year? Look no further! We’ve taken all of the guesswork out of meal planning by teaming up with our friends at Native Foods Café to put together the quintessential holiday menu. Use the printable recipes and shopping list below to make a Thanksgiving spread your guests will be talking about all year. Just make sure they help with the dishes.

RecipesOur 2014 Thanksgiving Menu is courtesy of our friends at Native Foods Café. For more delicious holiday recipes, check out the Native Foods Celebration Cookbook.

POTATO FENNEL GRATIN

This year, we’re grateful for gratin. We’re grateful for the cashew cream, caramelized fennel, and sweet apples that make the gratin. Oh, and we are also thankful for our friends and family (as long as they do not eat all the gratin).

Serves 8

Potatoes and Fennel2 pounds Yukon Gold potatoes2 tablespoons olive oil2 bulbs fresh fennel, sliced thinly lengthwise1/2 cup yellow onion, sliced thinly1/4 teaspoon sea salt1/4 teaspoon white pepper

1. Preheat oven to 350 degrees.2. Fill a pot with enough water to cover the potatoes. Boil

potatoes for 30 minutes. Drain, then let cool and peel. Set aside.

3. Heat olive oil in a skillet. Add sliced fennel, onion, salt, and white pepper. Sauté slowly until golden brown and caramelized, then remove from heat.

Creamy Cashews 2 cups cashews, soaked in 2 cups hot water for 20 minutes2 cups water1 clove garlic 1 teaspoon sea salt1 whole lemon, zested

1. Drain the water from soaking cashews.2. Blend cashews, water, garlic, salt, and lemon zest in a

blender until creamy.

Assembly1 recipe Potatoes and Fennel1 recipe Creamy Cashews3/4 cup apples, cored and sliced thinly2 tablespoons olive oil2 cloves garlic, minced2 cups breadcrumbs1/4 teaspoon sea salt

1. Thinly slice potatoes into rounds, place in a bowl, and toss with Creamy Cashews.

2. Layer potatoes so they’re slightly overlapping in a 9 x 13-inch pan (or some size close to that), then top with fennel-onion mixture and spread evenly.

3. Place apple slices on top of fennel-onion mixture.4. Layer the rest of the potatoes on top and any remaining

cream left in bowl or blender. Use a spatula, so you get it all!5. In a skillet, heat olive oil and add minced garlic. Remove

from heat when lightly browned and add breadcrumbs and salt. Mix well.

6. Top entire dish with breadcrumbs and bake for 40 to 50 minutes.

Page 3: Your Ultimate Thanksgiving Guide · your Thanksgiving favorites! Your Ultimate Meat-Free Thanksgiving Guide So many of the wholesome, hearty comfort foods we enjoy during the holidays

ALMOND PEAR STUFFING

Serves 14

Ingredients1 loaf wheat or multi-grain bread, sliced (Rudi’s brand is good.)3 sweet onions, chopped3 medium pears, peeled, cored, and chopped (Bosc or Bartlett are good.)1 pound seitan sausage, crumbled or diced

CARAMEL APPLE CHEESECAKE

Makes 2 cheesecakes (14 slices)

For the crust2 1/2 cups whole, raw almonds 2 tablespoons agave

For the cheesecake mix3/4 pound vegan cream cheese 1/2 cup organic cane sugar 4 tablespoons tapioca starch 1/2 cup soy, almond, or oat milk

For the caramel apple topping 1/4 cup vegan butter 5 tablespoons organic brown sugar 1/4 cup organic cane sugar 1 teaspoon ground cinnamon 2 pounds apples, peeled and sliced 1/3 cup soy, almond, or oat milk

Directions

For the crust1. Preheat oven to 300 degrees.2. Place the almonds in a food processor and chop for 10 to 15 seconds. We don’t

want a dust — more of a crumble. You can also do this by hand if you’d like.3. Place the chopped almonds and agave in a bowl and mix well. Evenly distribute

the mix between two ungreased pie pans.

For the cheesecake mix1. Place all the cheesecake mix ingredients in a blender, milk first. This will help with

the blending process. Or, place everything in a bowl and use a hand mixer.2. As you begin to mix, be sure to scrap down the sides and incorporate the tapioca

starch completely.3. When the cheesecake mix is done, poor 1 1/2 cups of mix over each crust.

For the caramel apple topping1. In a medium-sized skillet, on medium-high heat, heat up the butter. Once the butter

is melted and starting to bubble, add both the brown and cane sugars and whisk them in well.

2. Add the sliced apples and cinnamon and continue to cook until the apples are soft (not mush) and the sugar has begun to caramelize the outside of the apples. Add the milk and allow it to reduce for just a few minutes.

3. Allow the apples to cool for 5 or so minutes, then layer them on top of the cheesecake mixture in both pie pans.

4. Bake for 25 to 27 minutes, rotating halfway. Once the cheesecakes are done, allow them to cool before serving.

1 cup celery, diced1 tablespoon dried savory2 teaspoons lemon zest1 1/2 teaspoons orange zest1 teaspoon salt1/2 teaspoon black pepper

1/2 teaspoon fennel seed, crushed1/2 cup vegan butter1 1/2 cups slivered almonds, toasted1/2 cup currants1 cup veggie stock or water1/2 cup apple juice

Directions1. Cut the bread into 1/2-inch cubes and lay them out in a single layer on a baking sheet. Bake at 325 degrees for 20 to 22 minutes

or until the bread is dry.2. In a large skillet, sauté the onions, apples, celery, seitan, and spices in the butter for about 15 minutes or until the apples are

soft. Transfer the mixture to a bowl and add the bread cubes, almonds, currants, stock/water, and juice. Toss all ingredients together well.

3. Place the mix in a greased 3-quart dish. Cover and bake at 350 degrees for 45 minutes. Uncover the stuffing and bake for another 10 minutes to get the top nice and golden brown.

Page 4: Your Ultimate Thanksgiving Guide · your Thanksgiving favorites! Your Ultimate Meat-Free Thanksgiving Guide So many of the wholesome, hearty comfort foods we enjoy during the holidays

Here’s everything you need to create the 2014 Thanksgiving Menu from

Native Foods Café. Add a few of your family’s favorite side dishes for a

beautiful, festive meal!

PRODUCE

2 bulbs fresh fennel 1 small yellow onion 1 lemon 1 bulb garlic 2 pounds Yukon Gold potatoes 3 sweet onions 3 medium pears 1 head celery 2 1/2 pounds apples

NUTS

2 cups cashews 2 1/2 cups whole, raw almonds 1 1/2 cups toasted slivered almonds

PANTRY STAPLES

organic brown sugar organic cane sugar agave nectar tapioca starch olive oil

DAIRY ALTERNATIVES

3/4 pound vegan cream cheese (Try Tofutti, Follow Your Heart, or Daiya brands. You’ll

need 2 8-ounce tubs.) 1 cup soy, almond, or oat milk 3/4 cup vegan butter, like Earth Balance (about 2 sticks)

SPICES

dried savory white pepper ground cinnamon lemon zest orange zest fennel seed black pepper sea salt

MISCELLANEOUS

1 loaf sliced wheat or multi-grain bread (Rudi’s brand is good.) 1 pound crumbled or diced seitan sausage (Try Tofurky or Field Roast brands.) 1/2 cup currants 1 cup veggie stock 1/2 cup apple juice 2 cups breadcrumbs

Printable Shopping List